Chili Coriander Beef – Sybaritica

Chili Coriander Beef is a South-East Asian style Curry featuring Beef marinated with aromatic spices, then slow cooked with Chili Paste in Coconut Water.

• 2 lbs. Beef sliced into thick strips;
• 1 large Onion finely chopped;
• 1 large Red Bell Pepper slivered;
• 1 – 1½ cups Coconut Water;
• 2 tbsp. minced Ginger;
• 2 tbsp. Garlic Paste;
• 3 tbsp. Chili Paste;
• 3 tbsp. Butter;
• Cooking Oil;

Spice Blend

• 1 ½ tbsp. Coriander seed;
• 1 tsp. Fenugreek Seed;
• 1 tsp. Salt;
• 1 tsp. Black Peppercorns;
• 3 Cloves;
• 1 tsp. Turmeric.

• Briefly toast the Coriander Seed, Fenugreek Seed and the Cloves in a dry pan and then grind all the spice blend ingredients together into a powder.
• Mix the spice powder into the Beef along with a Tablespoon of Oil and let sit in the refrigerator for at least 24 hours.
• When ready to cook, quickly brown the Beef over medium heat and remove it to a bowl for the moment.
• Add the butter to the pot and sauté the onions and ginger, deglazing the bottom with a splash or two of water as you stir.
• When the onions are nicely golden colored, turn up the heat to a moderate high and add the peppers, garlic and chili paste.
• Add the Beef back in to the pot along with any cooking juices thrown off and then add the Coconut Water.
• Allow the pot to bubble for a minute or two and then turn down the heat and simmer everything until the liquid has reduce to a thick, rich sauce.
• Serve right away, or allow the pot too cool and refrigerate everything overnight to allow the flavors to develop more fully.